Just in time for the fourth of July - I'd like to present to you four incredible takes on that All-American delicacy, Spam! You can dress it up for dinner or break it out for breakfast - however you best like your meat-in-a-can.
Here are four options that were part of the Hormel Menu Files from the 1940s and 1950s. Spam shot to the height of its popularity during World War II as it was a regular part of the GI diet. I remember my grandpa ate it for breakfast and loved it - probably his best memory of that war. Anyway - take a gander - and try them if you dare - at these options for your holiday picnic.
Note: the copy on these ads makes me laugh - just what exactly is a "tender-mild ham flavor"?
Spam 'n' Limas
Make a Spanish sauce of canned tomatoes, chopped onions, green peppers and celery leaves with a little salt, sugar and lard. Add to fresh or frozen precooked limas in casserole, partly bury 8 or 10 slices of Spam in top, garnish with pimiento squares and bake 25 minutes at 350.
Spam and Hot Potato Salad (1940)
Slice half a whole Spam, dice the rest. Brown with onion in hot fat, remove slices and make white sauce dressing using vinegar, water, sugar, and salt. Add sliced cooked potatoes. When mixture is hot, turn into bowl with endive, sliced onions and radishes. Top with Spam slices and serve hot.
Husband home for lunch? Pamper him like this... heap a halved bun with hot baked beans and a pair of SPAM slices, with that famous tender-mild ham flavor. Man-style salad of canned peach half and cottage cheese. He'll say it's better than downtown.
Spam Upside Down Pie (1945)
Line an 8-inch mold with Spam slices and fill with baking powder biscuit dough (prepared or home mixed) well laced with tiny cubes of Spam. Bake 40-45 minutes at 425F. Turn it out on a platter, fill center with a tart cheese sauce (or one made with tomato or horseradish) and watch the family turn out and fill the table in a hurry!